It’s Commercial Ice Machine Season! Are You Ready?

Commercial ice machines form a critical link in the chain of operation in a restaurant or commercial kitchen. Ice machines can also be one of the largest expenditures in your budget, so choosing a unit that works for your particular needs and situation is vitally important.

And now that the warm summer months are here, the time of year you are most likely to buy a new ice machine are upon us. This guide is intended to help you choose the ice machine that’s right for you.

Size According to Needs

commercial ice machine is the most important decision you’ll have to make. In addition to space constrictions in your restaurant or commercial kitchen, you need to buy the right capacity ice maker and ice bin to make sure you can keep up with peak demand without over producing ice.

To calculate your business’ ice usage, refer to the following chart:

Food Service

Restaurant: 1.8 lbs. per person

Cocktail: 3 lbs. per person

Salad Bar: 40 lbs. per cubic foot

Fast Food: 8 oz. per 16 oz. drink

Lodging

Guest Use: 5 lbs. per room

Restaurant: 1.8 lbs. per person

Cocktail: 3 lbs. per person

Catering: 1 lb. per person

Healthcare

Patients: 10 lbs. perbed

Cafeteria: 1 lb. per person

The average number of people you serve a day plus your kitchen’s daily usage will give you an idea of how much ice you need in a 24 hour period. Making sure your business always has ice at its disposal requires a careful consideration of storage space and production capacity.

An ice bin that’s too large will result in a lot of melted ice, costing you money. But too small of an ice bin means you’ll run out at peak operating hours, costing you customers. The key is to strike a fine balance between ice production and storage.

The most important thing to remember is that it’s cheaper to store ice than to make it. In other words, a larger ice bin that leaves you with some leftover ice after peak demand is more efficient than an ice machine that must produce 24/7 to keep up.

Also take into account the future growth of your business when deciding which commercial ice machine to buy. A good ice machine, if properly maintained, should last at least 10 years, and in that time hopefully your business will grow as well. It’s usually a good idea to add 10% – 20% to your peak capacity needs to accommodate future growth. Some ice machines also come with stackable bins that allow you to add storage space as your demand for ice grows, adding more flexibility.

What Kind of Ice?

Different ice machines make different kinds of ice, and the type of ice you select is best suited for different applications in your commercial kitchen or restaurant.

Air Cooled vs. Water Cooled

Commercial ice machines employ two methods for chilling water into ice: water cooled and air cooled. Both types of machines have their pros and cons.

Air Cooled Ice Machines:

Are affordable and easier to install

Are usually less costly to operate

Raise the temperature in a room and have to work harder in hot environments

Are noisy

Required in areas with water conservation codes

Water Cooled Ice Machines:

Are more expensive and harder to install

Can operate efficiently in hot environments

Are quiet

Depending on where you live, may violate local water conservation codes and be prohibitively expensive to operate due to water use

Remote Condenser Units

Larger air cooled ice machines that produce more than 500 pounds of ice per day can also be equipped with an optional remote condenser unit. A remote condenser is placed away from the ice bin or dispenser, usually on a roof.

Remote condensers:

Are air cooled

Are more efficient and quieter than indoor air cooled units

Require a more expensive professional installation

Maintenance

Most commercial ice machines are equipped with anti-microbial linings in areas where ice is produced and stored. These linings inhibit the growth of bacteria, mold, and algae. However, it is still very important to follow a regular cleaning schedule for your ice machine. Thoroughly clean the ice bin and production parts at least once a month with specialized ice machine cleaner.

Also clean the condenser fan (on air cooled units) regularly and the air filter if the unit has one. On both water and air cooled units, purge the water lines regularly to prevent mineral or bacterial buildup.

Should You Use a Water Filter?

Installing a water filter with your commercial ice machine has become a standard practice in recent decades. Most manufacturers actively encourage adding water filtration to your commercial ice machine and will extend the warranty by as much as two years if you install the correct water filter with your new unit.

Buying the right sized ice machine is the most critical element in making the right decision. Take the time to carefully calculate the ice requirements, both presently and in the future, of your business. After you buy your ice machine, a few easy maintenance practices plus a water filter will ensure the unit performs for years to come.

About Greg McGuire

Greg has blogged about the food service industry for years and has been published in industry magazines, like Independent Restaurateur and industry blogs like Restaurant SmartBrief. He lives in Colorado with his wife and two sons and enjoys reading, live music, and the great outdoors.